Angel Food Cake

Average Rating 5 from 3 ratings

This is a classic recipe, just like Great Grandma used to make.

Angel Food Cake

Angel Food Cake


  • 1 cup Pamela's Artisan Flour Blend
  • 3/4 cup powdered sugar
  • 1 tsp salt
  • 1-3/4 cup fresh egg whites- room temp. (approximately 18 large eggs)
  • 1/4 cup warm water
  • 1-1/2 tsp cream of Tartar
  • 1 tsp vanilla
  • Optional: 1/4 tsp. orange essence or extract or almond extract
  • 3/4 cup + 2 TBSP granulated sugar


Preheat oven to 350°.

Sift together powdered sugar, flour and salt. Do this 4 or 5 times. (This is an important step.)

In a stand mixer with the whisk attachment beat: egg whites, warm water, cream of Tartar, vanilla & orange essence on med/high, while gradually adding the granulated sugar in 3 or 4 batches. Soft peaks will form. This takes 2 or 3 minutes. Turn to high and beat until stiff and glossy another 2 minutes, 5 minutes total. Transfer to a large wide bowl.

In 4 batches, add flour mixture, folding in gently with a rubber spatula. Be gentle & quick, as not to deflate the meringue.

Put in a 10” un-greased tube pan. Run knife around batter to remove any air bubbles. Smooth top w/ spatula & put in center of pre-heated oven. The pan will be very full. Bake 45 to 55 minutes in the middle of oven, until golden brown. Cake should spring back when touched & not be sticky.

Invert on a bottle to cool at least one hour. Using a long knife, cut around sides & center post of cake to loosen cake from pan. Turn upside down & remove cake from pan. Using a knife, run it around the bottom of the pan to loosen cake. Then turn upside down & remove cake. Let finish cooling on a rack in the open air. This will help to dry out the sides.

Chef's note:

You can omit the orange or almond extract if you want; make sure to use the vanilla. DO NOT use boxed egg whites, it will not make a very tall cake and the cake will be sticky.

© Pamela's Products, Inc.

7 Reviews or Comments for Angel Food Cake

  1. Kimi February 15, 2015 at 10:29 pm #

    I’ve tried other GF recipes for angel food cake and none of them compared to this one! I used a different flour then your brand, and it still turned out amazing! The only change I made, other then the flour, was using lemon extract instead of orange extract. It was the size of the pan, light, fluffy, PERFECT!

    Recipe Rating: 5
  2. Ann Myers March 27, 2015 at 7:27 pm #

    This recipe makes the BEST Angel Food cake that we have ever eaten! I sifted the flour five times and used both vanilla and almond extracts (no imitation). My cake looked like the one in the picture. It has a lovely light texture, a good flavor, and freezes well.

    Recipe Rating: 5
  3. Barb Gault April 24, 2015 at 12:17 pm #

    What can you do with all of the yolks? :)

    • LauraSB April 28, 2015 at 7:48 pm #

      Make flan! There are quite a few recipes out there that call for extra yolks.

  4. Madelyn July 2, 2015 at 7:39 am #

    I am not GF, but a few of my best friends are & this recipe really knocked it out of the park! Topped it with some coconut whipped cream (dairy free option) and fresh berries and it was just perfect. As an FYI, I used a dozen egg whites and it was the perfect amount of for the recipe.

    Recipe Rating: 5
  5. Lucinda July 16, 2015 at 7:37 am #

    does your baking and pancake mix work for this recipe?

    • Pamelas Customer Service July 16, 2015 at 2:24 pm #

      This recipe was specifically designed for the Artisan Flour blend, we have not tried it with Baking & Pancake mix, which is a completely different mix.
      Pamela’s Customer Service

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